Baked Macaroni with Three Cheeses

Jun 25, 2007

Corkscrew-shaped rotini lets our macaroni and cheese soak up extra cheese for a crunchy baked topping. A combination of three cheeses (Cheddar, aged Gouda and cream cheese) gives the dish an especially creamy texture and mellow flavor. For a festive side dish, bake this recipe in individual 8-ounce ramekins.

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Cal/Serv:
429

Yields:
1
cup

Ingredients

1
lb.
rotini or cavatappi

2
c.
whole milk

8
oz.
cream cheese

3
tbsp.
unsalted butter

1
tsp.
fresh-ground pepper

1/2
tsp.
salt

1 1/2
c.
grated sharp Cheddar

1 1/2
c.
shredded smoked Gouda

Directions

Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.

Assemble the macaroni and cheese: Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.

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